Modeling of the reduction in the amount of synthetic nitrite in fermented sausages by using spinach and parsley powders with response surface methodology

The aim of this study is to reduce the amount of synthetic nitrite used in fermented sausages produced by conventional methods using spinach and parsley powders, and mathematical modeling of the effect of these factors. Quantities of nitrate and nitrite contained in the market-supplied spinach and parsley powders were determined by ion chromatography. The amounts of spinach and parsley extracts used in sausage production were determined by the Response sSrface Methodology (RSM). The treatment combinations determined according to the RSM were formed as 14 groups. Fermented sausage production was carried out by traditional methods and the sausages produced were allowed to mature for 30 days. After the maturation process, the color, pH, residual nitrite, fat, moisture, protein, TBA and peroxide determinations have compared with the control group. Statistical analyzes of the results were made according to Box-Behnken method. As a result of analysis, it was seen that spinach powder affected the peroxide, Linternal*, ainternal*, a*, b*, NH4+ values and parsley powder affected the peroxide, L*, b*, NH4+ and NO3- values. It was determined that the addition of fermented sea cucumber to sodium nitrite affects TBA, b *, a * and NO3- values. Keywords: Fermented Sausage, Nitrite, Nitrate, Spinach, Ascorbic Acid, Parsley, Response Surface Methodology, Ion Chromatograph